The impact of processing meat and fish products on phosphorus intake in chronic kidney disease patients

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Impacto del procesamiento de los productos cárnicos y pescados en la ingesta de fósforo en los pacientes con enfermedad renal crónica

Grupo de investigación ERC Aragón. Instituto de Investigación Sanitaria Aragóna, Luis M. Lou-Arnalb, Alberto Caverni-Muñozc, Laura Arnaudas-Casanovab, Antonio Vercet-Tormod, José A. Gimeno-Ornae, Alejandro Sanz-Parísf, Rocío Caramelo-Gutiérrezb, Rafael Álvarez-Lipeg, Laura Sahdalá-Santanab, Olga Gracia-Garcíah, Marta Luzón-Alonsoi

a Zaragoza, España,

b Servicio de Nefrología, Hospital Universitario Miguel Servet, Zaragoza,

c Nutrición y Dietética, Alcer Ebro, Zaragoza,

d Departamento de Tecnología de los Alimentos, Facultad de las Ciencias de la Salud y del Deporte, Zaragoza,

e Servicio de Endocrinología y Nutrición, Hospital Clínico Universitario Lozano Blesa, Zaragoza,

f Servicio de Endocrinología y Nutrición, Hospital Universitario Miguel Servet, Zaragoza,

g Servicio de Nefrología, Hospital Clínico Universitario Lozano Blesa, Zaragoza,

h Servicio de Nefrología, Hospital de Alcañiz, Teruel,

i Servicio de Nefrología, Hospital San Juan de Dios, Zaragoza,

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Article information

ISSN: 20132514
Original language: English

DOI:10.3265/Nefrologia.pre2013.Sep.12168

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